Apple Bergamot Basket

Instructions:Place 3 sheets of filo pastry on top of each other sticking them together with a pastry brush and a bit of melted butter. Cut out into squares and fold up to create a nice little basket. Put the open baskets upside down on a baking tray and cook at 180°C until they become blonde.

Instructions:Boil the milk. Remove from heat and add the gelatin mass. then pour on the chocolates, salt the hazelnute past, emulsify and add the cold liquid cream. Leave in the refrigerator to crystalize and use immediately when totally jellified.

** Gelatin mass : this is a basic preparation that must be prepared in advance and stored in the refrigerator in a sealed container up to a week after preparation.Simply mix 200 g of gelatin with 1000g of very cold water and let take volume. Then weigh the quantity you need for you recipe.